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Friday, February 02, 2007

Seeing my desserts through a lens, becoming the "director of photography" of my own baking ( and I say that in the lightest way possible, wink!)...I would have never thought I would enjoy it so much, live it so much and want to learn from professional food photographers. That's why I have always refrained from answering readers' questions about food photography, (vast and subjective topic) but when Leemei from My Cooking Hut asked if I'd be interested to write about my experiences as a food blogger-photographer, I figured it was a sign I needed to sit down and do so.

We all blog differently, we all photograph differently and we all think about it differently, but in the end we all try to do something that is enjoyable and fulfilling for where we are at that moment in our life. Since some of you asked, I hope that you will take this guest post as it is: an account of my experiences and doings in "dessert photography" and not as a "photo 101". I leave that for the books and the pros, who will always be my source of inspiration.Click for the photography guest post. Thank you Leemei for the opportunity!

That would be rude to leave you without a dessert and a recipe wouldn't it? My photo subjects for the guest post were chocolate buttermilk cupcakes with cream cheese buttercream. No intense bubbling sugar or multi layer dessert. I know how to kick back and relax too!! Actually I live surrounded by cupcake fiends so once in a while, it feels good to let loose whilst in the middle of baking and photographing for the book. There is something really satisfying in a simple chocolate cupcake, whether it be unwrapping that mini cake or adding sprinkles to it. Something so essential and basic when you are solitary writing and baking, that it brings you back to reality in just a few bites. Especially when your little nephew asks "Auntie Helen, can you make me chocolate cupcakes with snow frosting and plenty of sprinkles on top?"....Ah the simple things are good....

Buttermilk Chocolate Cupcakes:Makes about 18-20 depending on the size.

Preheat oven to 300 degrees. Lightly coat the inside of your cupcake wrappers with cooking spray. In a bowl, combine the chocolate and the hot coffee and let stand, stirring occasionally until the chocolate is melted and the mixture is smooth, about 5 minutes. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. With your electric mixer, beat together the eggs and sugar until pale and thick (about 5 minutes). Slowly add the oil, buttermilk, vanilla, and the previously melted chocolate mixture to eggs/sugar mixture. Beat until well incorporated. Add the flour mixture in 3 increments and beat until smooth. Divide the batter among your cupcake liners and bake for about 25 minutes or until a knife or toothpick inserted in the middle comes out clean.

In the bowl of stand mixer, whip the egg whites until they have soft peaks. In the meantime, combine 2 Tb water with the sugar to a boil in a heavy saucepan and bring the syrup to 250F. Slowly add the sugar syrup to the egg whites. If you use hand beaters, this is even easier and there is less hot syrup splatter on the side of your bowl and in the whisk attachment of the stand mixer. Continue to whip until the meringue is completely cooled. Slowly add the butter, one tablespoon at a time. The mass might curdle but no panic, continue to whip until it all comes together. Add the cream cheese, the same way, a little at a time until everything is smooth. Whisk in the vanilla extract, or paste or bean. Keep it in the fridge up to 4 days or in the freezer for up to a month.

The second part of my interview with Anita for the release of her book "Field Guide To Cookies" is up in the latest edition of Desserts Magazine! Watch out now....it's a whole issue of just cookies! Perfect for this month of gift giving. No, I don't get a cent for promoting the magazine, I just get excited when I see quality work and passion shared for food and baking in particular. Sharing....it's all about sharing. Now...go get Anita's book ok?!!!

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comments:

Helen,I am glad to have you to share your experiences in food photography! All your dessert shots are amazingly beautiful and your recipes are great! I have so many to browse through for all the delicious and eye-catching desserts ....parce qu'ils me donnent l'eau a la bouche!!!!!!

Congrats! If anyone deserved that opportunity, it surely was you!It is always a treat to come and visit... as your pictures and recipes are simply out of this world! Thanks for the 101 class... I'll look into it - I need it!

I am going to read your tips on photography over and over again. I saw the article in Desserts magazine and it was wonderful! You are gifted in many ways, Helen and it is a pleasure to know you and to enjoy your beautiful creations in the kitchen and with the camera.

Thank you for the (very detailed and comprehensive) tips, Helen! :) I wish my nephews and niece were as sweet as yours-- they're either grumpy or don't want to eat anything but pizza and candy bars, yecch! I think I just might convert them with choco cupcakes ;)

hey---since youre a runner, you wanna run a marathon? is there a big one in the carolinas? i bet there is. i'll fly anywhere for a run. i've decided that. im an addict now. I'm starting training for the whole in two weeks--let's do it. Someday i will create the Cupcake Marathon---where at the end everyone gets cupcakes so they don't have to think about all of that disgusting GU gel that's stuck in the stomachs.

Sweetness! I am in the same issue (thanks to your recommendation). Nice pointers, and I'm glad to see that your setup is as junky as mine (reflectors, tripod, etc.) Now we just need a third hand... oh wait, do they call those "assistants"?? :) I'll get Kaweah, you can get Bail- er, I mean Tippy :) xxoo

I agree on kicking back once in a while with a cupcake recipe...after all we deserve a break!! I've just read through Dessert Mag's latest issue...and I'm so excited about those cookies!! Heading down to My Cooking Hut now...

I've saved the recipe for this cupcake...thank you for sharing it! It looks like just the type of cupcake I'd like :) Not that I wouldn't like the fancy things too! Although I'd much sooner eat a fancy dessert than try to make it ;)

You know, most people would refrain from writing this wanting to keep some tips secret and all, but you don't. You are a great teacher and really believe in passsing information forward. That's why you are such an awesome friend and auntie!!

You are one of the people who have inspired me throughout the years. Your photos -not to mention fabulous creations,are just amazing. i am not familiar with this publication. I will make myself familiar with it.

That is my most favorite cake/frosting combo. The cupcakes are gorgeous! Your blog always inspires me to keep going, keep trying, and keep trying to be a better writer. I always love reading what you have to say - so recommendations on what/who else to read are especially duly noted. Thanks!

Carol: I use a 30 year tripod I inherited from the husband so it's probably not very useful info now but they sure don't make them like they used to! This one is a beast!!Re-pics: I upload them from Flickr in an embeded link. Sometimes photobucket but they are either too big or too small there.

Those cupcakes look to die for! Will you be my aunt too??? I LOVED your guest post. You are way to modest, you seriously are amazing. I think I'm SLOWLY getting better, but have been struggling with getting the foreground of my shots to focus and I think my struggle with light will be an eternal one!

Curious, do you refreigerate your cupcakes once you've iced them with the butter cream cheese icing?? AND, if not, how does the icing fare? I've found mine to go limp....any suggestions would be welcome.